Chocolate espresso torte


Hi everyone! Sorry for the long hiatus on the blog. Many things have happened in the last several months, including a half way cross country move. In short, this kitchen now has a new home and a pretty one at that. Along with the new move, I am now trying out a new elimination based detox diet- no sugar, no dairy, and no gluten. The results have been wonderful so far. However, we had a guest over for dinner and I decided to make a healthy dessert (now, whoever has heard of that right)! I ended up making this delicious no bake, gluten free, dairy free chocolate espresso torte. It’s so yummy and perfect on a hot, humid summer evening.

Chocolate Espresso Torte
(Adapted from Angela Liddon’s recipe)
(Gluten free, Dairy free)

For the base
Hazelnut- 3/4 cup; unsalted and processed into fine crumbs
Gluten free oat flour- 1/2 cup
Gluten free rolled oats- 1 cup
Coconut oil- 1/4 cup; at room temperature
Maple syrup- 3 tablespoons
Sea salt- 1/4 tsp

For the filling 
Cashews- 1 1/2 cups; soaked atleast 3 hours
Agave nectar- 2/3 cup; substitute with 3/4 cup maple syrup if you don’t have agave
Coconut oil- 1/4 cup
Cocoa powder- 1/3 cup
Dark chocolate chips- 1/3 cup; melted
Vanilla extract- 2 tsps
Sea salt- 1/2 tsp
Espresso powder- 1 tsp


  1. Preheat oven to 350F and prepare a 9 inch pie dish, lightly coated with coconut oil.
  2. Pulverize hazelnut along with the oil, maple syrup, salt and oat flour. You will now have a thick dough.
  3. Add the rolled oats and pulverize till they stick together.
  4. Crumble the dough evenly on the bottom of the pie dish. Poke a few holes at the bottom with a fork and bake this for 10 minutes. Remove and set aside to cool.
  5. While the dough is baking, make the filling. In a blender, add the cashews, agave, oil, cocoa powder, melted chocolate, vanilla extract, salt and espresso powder until smooth.
  6. Once the crust has cooled, pour the filling and smooth out the top.
  7. Freeze uncovered for at least 4 to 6 hours, if not overnight. The longer the better for the pie to set. Serve chilled with a garnish of blueberries and a side of homemade mango sorbet.




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